Big Batch Chocolate Chip Cookies
This recipe yields about 8 dozen classic, thick and soft chocolate chip cookies. Freezing instructions are included so you can have fresh-baked chocolate chip cookies any time you like.
Servings: 8 dozen
Calories: 119kcal
Equipment
Ingredients
- 1 cup salted butter softened to room temp
- 1 cup butter flavored shortening
- 1 ½ cup brown sugar packed
- 1 ½ cup white sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 5 cups all purpose flour
- 1 Tablespoon baking soda
- 1 teaspoon salt
- 1 24 ounce bag chocolate chips
Instructions
- Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the butter and shortening with the sugars until light and fluffy.
- Add the eggs and vanilla and mix well.
- In a separate bowl, combine the flour with the salt and baking soda. Add this to the wet ingredients and combine well.
- Stir in the chocolate chips.
- Scoop the cookie dough in 1.5 Tablespoon mounds onto the cookie sheets leaving at least 2 inches space between the cookies.
- Bake for 9-11 minutes or just until the edges of the cookies are just starting to appear golden.
- Remove the baking sheets from the oven and let the cookies rest on the cookie sheets for another 3-5 minutes before removing them to a wire rack to cool completely.
- Store in an air-tight container.
Notes
This recipe does not require chilling before baking.
Freezing instructions:
- Line a cookie sheet with a silicone baking mat, parchment paper or waxed paper.
- Using a 1.5 Tablespoon cookie scoop, scoop the cookie dough into balls and place the cookie dough as closely together as you can on the cookie sheet without the dough touching.
- Put the cookie sheet in the freezer for at least an hour or two.
- Put the frozen cookie dough into freezer bags or a freezer-safe container.
- Make sure you label your cookie dough with the date and baking instructions such as the oven temp and cook time.
- This cookie dough will stay good in the freezer for up to 3 months.
- When it’s time to bake the cookies, simply place the frozen cookie dough on a baking sheet and bake as directed, adding about 2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 96mg | Fiber: 1g | Sugar: 10g